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Recipe

Pear porridge with cranberry compote

Sarah Bowman prepares a fibre and nutrient-rich breakfast using winter fruits and the humble oat

  • 40 mins cooking
  • Serves 4
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Ingredients

Cranberry compote
  • 2 cup fresh or frozen cranberries
  • 1 cinnamon stick
  • 1 start anise
  • 4 cloves
  • zest and juice of 2 oranges
  • 1/3 cup sugar
  • 1/2 cup water
Pear Porridge
  • 1 cup wholegrain organic oats
  • 2 1/2 cup milk
  • 1 pear, peeled, cored and grated
  • 1 cup greek yoghurt, to serve
  • 4 tablespoon honeycomb, to serve (optional)

Method

Pear porridge with cranberry compote
  • 1
    Preheat oven to 160°C. Place all compote ingredients in a ceramic oven dish and roast for 20 minutes or until tender, but not collapsing. Serve either hot or cold.
  • 2
    Place oats and milk in a saucepan and cook over a moderate heat for 20 minutes, stirring constantly until creamy. Stir in grated pear and serve with a dollop of yoghurt, a spoonful of cranberry compote and a piece of honeycomb.

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